Description
This Creamy White Lasagna Soup is a comforting and flavorful twist on traditional lasagna, transformed into a hearty soup. Made with tender chicken, broken lasagna noodles, spinach, and a blend of creamy cheeses, this recipe offers a rich and satisfying meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 teaspoons kosher salt (or more to taste)
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- 2 pounds boneless chicken breast, cut into thirds
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 4 sprigs thyme
- 8 ounces lasagna noodles, broken into pieces (or Mafalda Corta Pasta)
- 2 cups whole milk
- 6 ounces baby spinach
- 1 ½ cups Parmesan cheese, freshly grated (divided)
- 8 ounces ricotta cheese (for serving)
- ½ cup basil leaves, torn (for serving)
Instructions
- Sauté Aromatics: Bring a heavy-bottom Dutch oven to medium heat. Add the olive oil, chopped onions, and kosher salt. Cook for 5 minutes until the onions become translucent and fragrant.
- Add Garlic and Spices: Lower the heat to low, then add the minced garlic and optional red pepper flakes. Cook for about 1 minute until aromatic but not browned.
- Cook Chicken: Add the chicken breast pieces to the pot along with chicken stock, water, bay leaf, and thyme sprigs. Bring the soup to a boil, then reduce heat to simmer. Cook for 9-10 minutes until the chicken is fully cooked through.
- Shred Chicken: Remove the cooked chicken pieces onto a plate and shred them using two forks. Set aside for later.
- Cook Pasta and Add Milk: Bring the soup back to a boil and add the broken lasagna noodles. Pour in the whole milk, then reduce heat to medium-low. Cook for about 8 minutes until the noodles are al dente according to package instructions.
- Add Spinach and Chicken: Stir in the baby spinach and shredded chicken into the soup. Cook for an additional 1 minute until the spinach wilts.
- Finish with Cheese: Turn off the heat. Stir in 1 cup of freshly grated Parmesan cheese into the soup to add creaminess and flavor.
- Serve: Ladle the soup into bowls and top each serving with a scoop of ricotta cheese, torn fresh basil leaves, and a sprinkle of the remaining Parmesan cheese. Enjoy your comforting creamy white lasagna soup!
Notes
- For a spicier kick, increase the red pepper flakes to taste.
- You can substitute chicken stock with vegetable stock for a lighter flavor.
- If Mafalda Corta pasta isn’t available, broken lasagna noodles work well as a substitute.
- To save time, use pre-cooked shredded chicken, adding it in step 6 instead of cooking raw chicken.
- For a thicker soup, reduce the amount of water or cook for a few extra minutes allowing some liquid to evaporate.
- This soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy white lasagna soup, chicken lasagna soup, Italian soup, comforting soup, creamy soup, easy dinner recipe
